Swiss Chard Lasagna with Ricotta and Mushroom Reviews

Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.

Wowie! Made this last night for a dinner party, and it was a huge hit. I lowered calories & fat by using 1% milk for the bechamel, and part skim ricotta (fresh organic). And it still was utterly delicious. And lighter than traditional meat/tomato sauce lasagnas. The women all agreed that we were full, but didn't have that heavy stuffed feeling that you sometimes get from lasagna. But the prep time was closer to two hours than one. Time consuming, but worth it. Next time I may splurge & try it with whole milk & ricotta!